What could be simpler than milk soup with canned corn? A minimal set of ingredients, fast cooking and an amazing result. It is better to use low-fat milk or simply dilute with boiled water.
Ingredients
Step-by-step cooking recipe
Peel the onion and garlic from the husk and finely chop.
Rinse canned corn under running water.
Melt the butter in a deep cauldron.
Add onion and garlic and fry until golden brown.
Add the canned corn and continue cooking for 5-7 minutes.
Pour in the hot milk and simmer for 15 minutes.
Lightly grind the mass with an immersion blender.
Add salt, sugar, ground pepper and heat for 2 minutes on low heat.
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